Speculoos Cookie Butter Push Up Pops & Monster Mascarpone Mousse Cups- Recipes

 Deliciously Darling Events - Halloween Recipe

Recipe time! I have a serious sweet tooth which is probablly why I gravitate to dessert tables when I’m planning an event. For the Little Monster Cupcakery shoot for Bird’s Party Magazine’s Issue 6, I knew I wanted to come up with a unique dessert.

While walking through Trader Joes (by the way – hands down my favorite place ever to shop) I saw a jar of Speculoos Cookie Butter. As I went to put the jar of Cookie Butter back on the shelf the Trader Joe employee almost had a heart attack. “This is the best stuff ever, EVER. You have to try it”.  Sold. What does it taste like you ask? Sort of like those Biscoff cookies you used to get from Delta Airlines. A little gingerbready and perfect for fall dessert recipes!

I picked up a jar and thought: Wouldn’t it be cool to create a Cookie Butter filling by substituting Cookie Butter in place of Peanut Butter? The answer is yes, totally cool. I went home and pulled out my go to Peanut Butter Filling Recipe – from the fabulous Martha Stewart and created a Cookie Butter Push Up Pop. Check out the Recipe below and give it a try. If you don’t have push up pops – you can make it in any small jar or glass.

Peanut Butter Filling Recipe by Martha Stewart

4 tablespoons unsalted butter
3/4 cup peanut butter   * (instead of peanut butter, use 3/4 cup of  Trader Joe’s Cookie Butter)
1/4 cup confectioners’ sugar
1/2 teaspoon salt

To create the Cookie Butter Push Up Pops, I refered to my handy Push Up Pop Book by the talented Courtney Whitmore of Pizzazzerie. I knew that I wanted to have layers of Graham crackers in between the Cookie Butter filling so I picked her Key Lime Pie recipe. I made the graham cracker mixture as per the recipe and layered it with the cookie butter filling.  Garnish with sprinkles & set in  refrigerator until you are ready to go!

Deliciously Darling Events - Halloween Recipe

Monster Mascarpone Mousse

Recipe  based on a receipe found on Stylish Cuisine by Mark Bittman (on Kitchen Express)

1 orange, zested and juiced
1 cup mascarpone cheese
1/4 cup sugar
1 – 2 Tablespoons heavy cream (if needed)

Whisk together the lemon zest, lemon juice, sugar and mascarpone cheese until smooth. If necessary add a small amount of heavy cream to help smooth out the mousse. 

Once you have achieved a desired consistency add purple gel food coloring and mix well. Pipe the Mousse into cute little cups and refrigerate at least an hour. To create the little Monster Mousse cups, pipe vanilla frosting (tinted black) on top to create a swirl. Then finish with two monster eyeballs (I use the Wilton candy eyeballs). Chill in the refrigerator until you are ready to serve.




  1. You are amazing, ridiculous, I mean where do you find the time? Love it!!!!

    • LOL, I don’t sleep. Thanks for the sweet words honey! <3. I'm on a mission to create some nummy vegan-eque desserts for September!